My son doesn't care for potatoes. This was very evident at dinner, yesterday, when he actually had three helpings of sauerkraut and only nibbled at his potatoes. I guess even nibbling at them was a compliment as he tends to ignore them completely. I tried a different way of making them in hopes of recapturing some of the flavors we enjoyed in Germany. As mentioned before, it was my son's first trip overseas and he grew very fond of German food . . . even the potatoes! I've been trying to recapture the taste of the mashed potatoes we enjoyed at the Ratskeller in Munich and I think I finally came pretty close last night.
3-4 Russet potatoes (or more depending on how many you are feeding.)
1/2 cup bacon
6 cloves of peeled, smashed, and chopped garlic
1/2 red onion, diced
1/4 cup butter
1/2 cup of milk, approximately
Salt & pepper to taste
Put a little olive oil in a frying pan and slowly brown the bacon until it is almost crisp. Add the onion and garlic and continue stirring and cooking until the onion and garlic are softened. Set aside.
Peel and roughly dice the potatoes and put to boil in salted water. I use a tablespoon of salt as the boiled in flavor is better than salting it afterwards. Cook until just tender. Drain the water and put the potatoes back into the same pot. With a spoon or potato masher, break the potatoes down. A few leftover lumps are okay! Turning the heat on very low, add the milk, butter, salt, & pepper. Continue stirring until the milk is absorbed and potatoes dry out a bit. Add in the bacon, onion, garlic mixture. Stir thoroughly and serve! Goes great with bratwurt!
I've tried this a few times before and suddenly realized it was missing the red onion taste. You can use brown onions and it will be good but the red ones make it better.
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